Desserts

LOW SUGAR CHOCOLATE TRIFLE

I family size Chocolate Sugar Free JELLO INSTANT PUDDING

1 regular size Pistachio (or vanilla or whatever) Sugar Free JELLO INSTANT PUDDING

1% milk

1 large Light COOL WHIP

Vanilla wafers

Coarsely chopped pecans

Make puddings according to instructions on box.

Line bottom and one row up sides of bowl with Vanilla Wafers. Carefully pour in a layer of chocolate pudding. Push pudding to the sides of the bowl.

Spoon in a layer of Cool Whip. Top with some chopped pecans.

Another layer of Vanilla Wafers. Top with a layer of Pistachio pudding, making sure the green color shows through the bowl.

Spoon on another layer of Cool Whip.

Another layer of Vanilla Wafers, then a layer of chocolate pudding, then a final layer of Cool Whip. Top with chopped pecans and some grated chocolate or chocolate curls.

This is so pretty, and so good and you won’t believe it’s low-cal!

The puddings must be INSTANT.

Serves 10 or 12.

Buttermilk Pie

Jennye Sloan (from the 1978 "What's Cooking at Westminster?" cookbook)

3 eggs (beaten) 1 stick oleo

2 cups sugar 1 tsp. vanilla

2 T flour Pinch of salt

2/3 cup buttermilk 9" unbaked pie shell

Mix the 3 beaten eggs, sugar and stir in the flour. Add the buttermilk, oleo, salt and vanilla. Mix well and pour into an unbaked 9 inch pie crust. Bake in a preheated oven at 350 degree for 45-50 minutes or until pie no longer shakes in middle when you move the pan. It comes out like a Chess Pie.

Westminster Presbyterian Church

Recipes

WHITE CHOCOLATE PISTACHIO COOKIES

1 cup butter (2 sticks) softened (1/2 shortening will make a softer cookie)
1 ½ cups firmly packed brown sugar
2 large eggs
1 tsp. vanilla extract
½ tsp. orange extract
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup quick-cooking oats
1 (12 ounce) bag white chocolate morsels
1 cup chopped pistachios (I used pecans)

Preheat oven to 350. Lightly spray baking sheets.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange extract.

In a medium bowl, combine flour, baking soda, baking powder and salt; gradually add to butter mixture, beating until combined. Beat in oats, white chocolate morsels and nuts.

Drop by heaping tablespoonfuls onto prepared baking sheets. (My batter was thick and I flattened out the spoonfuls of dough, otherwise they will be too rounded)

Bake for 10 to 12 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely before storing.

Helens Berry Cobbler:

1-cup fresh or frozen blueberries

1-cup fresh or frozen blackberries

1-cup fresh or frozen raspberries

1-stick real butter

2-cups sugar

2-cups hot water

1-box Pillsbury refrigerated rolled pie crust use 1roll

roll out to ¼ inch thick

melt butter in 9x13 inch pan

mix berries place on dough and roll up like jelly roll

cut dough with berries in 1 ½ inch slices and place in pan

dissolve sugar in water and pour over dough in pan

bake at 350 for 1to 1 ¼ hrs.until golden brown